Low-carb upma (Indian breakfast dish)

Low-carb upma (Indian breakfast dish)

If you’re one of those people who are tired of eating eggs for breakfast, this popular South Indian vegetarian breakfast dish might be right up your alley. Originally it’s made with semolina, but who needs the carbs when you can just replace with cauliflower and enjoy as a genuine low-carb dish.

Low-carb upma (Indian breakfast dish)

If you’re one of those people who are tired of eating eggs for breakfast, this popular South Indian vegetarian breakfast dish might be right up your alley. Originally it’s made with semolina, but who needs the carbs when you can just replace with cauliflower and enjoy as a genuine low-carb dish.
USMetric
2 servingservings

Ingredients

  • 7 oz. 200 g cauliflower
  • 2 tbsp 2 tbsp ghee or butter or olive oil
  • 1 tbsp 1 tbsp yellow mustard seeds
  • 1 tbsp 1 tbsp cumin seeds
  • 1¾ oz. 50 g red onion, choppedred onions, chopped
  • 5 5 curry leafcurry leaves
  • 16 oz. 5 g fresh ginger
  • 1 1 green chili peppergreen chili peppers
  • 23 oz. 20 g salted peanuts
  • fresh cilantro, for garnish

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Break apart the cauliflower into large florets. Transfer the cauliflower to a food processor and pulse until completely broken down into couscous-sized pieces.
  2. Heat ghee in a wok or frying pan and add the mustard seeds and cumin.
  3. Once they start to sizzle add chopped onion, curry leaves, ginger, green chili pepper and peanuts.
  4. Fry on low-medium heat until the onions get translucent. Salt to taste.
  5. Add the couscous-sized cauliflower, combine well and fry for a few minutes.
  6. Add some water so it almost covers the mixture. Cook for 10 minutes with the lid on.
  7. Keep checking and stirring every few minutes to ensure that nothing sticks to the bottom of the pan.
  8. Cook until the water evaporates. Finish with adding the fresh cilantro.

About this recipe

This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.

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One comment

  1. Moldy
    I really wanted to like this recipe, but was very disappointed. I made it as a "rice" under a shrimp recipe, and it was very very boring. I pretty much doubled the spiced, added salt and a few other bits (like cardamon pods) and it was really only decent because it was topped w some very yummy shrimp. I think if I were to make again, I would use the ricing cauliflower technique, but instead make w cheese and cream as a grits replacement.

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